Most of the time, substituting certain ingredients in recipes is a fairly simple process which shouldn’t affect the end results. Today, I wanted to share my favorite ingredient hacks.
For instance, I don’t usually buy buttermilk because after using the recommended amount in a recipe, the rest generally goes to waste.
Moreover, on a pretty regular basis, I select recipes for which I am missing an ingredient. I live about 22 miles from the nearest grocery store and no one wants to drive 22 miles for one ingredient. I most certainly don’t. If substituting with one of my ingredient hacks is not possible then I will find another recipe and grab what I need when I go into town.
On a side note, I have only driven into town for a single item when I was pregnant and craving ice cream. However, while I left desiring only one item, ice cream. I came home with three bags filled with multiple ice cream flavors, toppings, and whipped cream.
Sundae party anyone?
Although it may appear as if I have been pregnant most of my adult life, I have only gone on one such a trip and the subsequent shopping spree one time. Spending the GNP of a tiny country in gas for one item isn’t something I want to do…nor do I want to spend one hour on the road.
As a consequence of my stubbornness, frugality, common sense, and location, for me, substituting ingredients has become an art form.
Ingredient Hacks Covered
In this post, I will be including ingredient hacks for:
- Egg white
- Baking powder
- Evaporated milk
- Sweetened condensed milk
- And more
Simple Ingredients Hacks
Gluten-Free Flour for Wheat Flour
Replace 1:1 with a gluten-free flour mix.
For one large egg:
Note: Replacing more than one egg in some recipes can affect the integrity of your final product.
- Flax egg ~ 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let stand for about 10 minutes before using.
Note: I recommend grinding your own flax seeds. Once they are ground, flax seeds turn rancid fairly quickly. A coffee grinder works marvelously for this process.
- Chia seed egg ~ follows the same recipes as for flax seeds.
- Store bought egg replacer – follow packaging directions.
- Applesauce ~ 1/4 cup of natural unsweetened applesauce. Don’t forget to add 1 teaspoon of baking soda to the recipe.
- Fruit puree other than apple ~ especially prunes ~ same as for applesauce.
- 2 tablespoons cornstarch, or arrowroot powder, or potato starch would work as well
- 1 tablespoon of agar powder with 1 tablespoon of water. Beat vigorously and let stand in the fridge for 15 minutes. Before using beat again.
For 1 cup of cow’s milk replace with 1 cup of:
- Almond milk
- Rice milk
- Coconut milk
- Hazelnut milk
- Hemp milk
- Goat milk
Note: I personally avoid soy milk.
Replace 1 stick of butter (8 tablespoons or 1/2 cup) with:
- Earth balance soy free ~ this is a dairy-free butter substitute
- Non-hydrogenated organic shortening
- Extra virgin olive oil
- Coconut oil ~ extra virgin or expeller pressed (use the latter if you do not care for the coconut flavor of extra virgin coconut oil)
- For a reduced fat option: 6 tablespoons of applesauce (or fruit puree) with 2 tablespoons of olive or coconut oil
Replace 1 cup of buttermilk with:
- 1 cup of milk or milk replacer (see above) with 1 tablespoon of lemon juice or apple cider vinegar.
Replace 1 cup of yogurt with:
- 1 cup coconut yogurt
- 1 cup goat milk yogurt
- 1 cup natural unsweetened applesauce or another fruit puree
- 1 cup sour cream
- 1 cup kefir
- Mix 1 teaspoon baking soda with 2 teaspoons cream of tartar OR
- Mix 1 teaspoon baking soda, 2 teaspoons cream of tartar and 1 teaspoon arrowroot powder
Evaporated Milk ~ for one cup
- 3/4 cup milk and 1/4 cup cream or half and half OR
- 2/3 cup non-fat dry milk with 3/4 cup water OR
- 2 1/2 cups of milk reduced to 1 cup of evaporated milk
Sweetened Condensed Milk
- 1 cup powdered milk
- 1/3 cup boiling water
- 2/3 cup sugar
- 3 tablespoons butter
Mix all the ingredients in a blender until smooth.
Apple Juice Concentrate in Place of Sugar
- 1 cup of sugar equals 3/4 cup apple juice concentrate minus 3 tablespoons of the liquid in your original recipe.
Note: You may also use pear or grape concentrate as well.
Self Rising Flour
Mix until well combined. This equals 1 cup of self-rising gluten-free flour.
- 2 tablespoons cornstarch PLUS
- Enough flour to make a cup (for a gluten-free option, you may use a gluten-free flour mix)
Place 2 tablespoons of cornstarch into a 1 cup measuring cup and put enough flour to top off the measuring cup. This is equal to 1 cup of cake flour. Another formula is 1/4 cup of cornstarch to 1 3/4 cups of flour = 2 cups of cake flour.
- 1:1 ratio lemon or lime juice
- 1:1 ratio apple cider vinegar
If you have your own favorite ingredient hacks, I would love for you to share them below in the comment section.